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Chef Tony goes big with a sous-vide tomahawk steak generously seasoned with our Tomatador blend and a rich and funky (in a good way) Black & Bleu sauce.
Our Tomatador blend features classic Spanish-inspired flavors of rich tomato, smoky paprika, a zing of vinegar, and mild herbs mix to create an ultra-versatile blend with fresh flavor and Mediterranean spices.
Tomatador Tomahawk Steak with Black & Bleu Sauce
- Prep Time: 4 hours
- Cook Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
- 3 lb Tomahawk Coarse Kosher Salt to taste
- 2 Tbsp Olive Oil
- 1/4 cup (or to taste) Spiceology Tomatador Blend
Cheese Sauce:
- 1 pint Heavy Whipping Cream
- 10 oz Bleu Cheese Crumbles
- 2–3 Tbsp Spiceology Black & Bleu Blend
Instructions
- Pat your steak dry and then season with salt all the way around the steak.
- Apply olive oil around the steak thoroughly, then rub the tomahawk with Spiceology Tomatador blend.
- Vacuum seal your tomahawk and sous vide for 4 hours at 119 degrees F.
- Once there’s an hour left in the sous vide you’ll want to start your grill (500-600 degrees F), and shorter to steak finish time if you have a gas grill.
- Sear your steaks on the grill for 2 minutes each side (you’ll want to get your steak to 130 degrees internally then remove from heat and allow to rest for 15-20 minutes.
- While your steak is resting, in a small pan bring your heavy cream to a simmer then slowly add bleu cheese in until it’s melted. Add Spiceology Black & Bleu blend and serve over sliced steak. Goes great with potatoes and carrots
